2 pkgs. yeast
3 tbsp. plus 1/2 tsp. sugar
3/4 c. milk (boiled & cooled to 110 degrees)
4 1/2 c. flour
2 tsp. salt
6 lg. eggs
1/2 lb. unsalted butter
2 beaten yolks for egg wash
1 ripe 2 lb. brie (chilled & trimmed of skin)

Stir together yeast, milk and 1/2 teaspoon of sugar. In a large bowl, mix remaining sugar, flour, eggs and butter. Add yeast mixture. Stir well. Knead 10-15 minutes. Soft dough so mix with hands in bowl. Let rise 1 1/2 hours until double. Punch down. Cover and chill 1 hour.

Roll half of dough in 1/4 inch thick circle. Transfer to buttered baking sheet. Place brie in center. Leave 1/2 inch around brie. Fold edges up and over brie, pressing dough onto cheese.

Roll remaining dough and spread beaten egg yolks over surface with fingers. Place dough, egg side down over brie. Trim after pressing onto bottom layer. Brush top with egg wash and decorate with dough scraps brushed with egg wash. Rest 30 minutes. Bake at 350 degrees for 30 minutes. Cool on rack 2 hours. Serve on electric hot tray if you want the cheese to be soft and runny.